Mushroom Lasagna

I loved this Mushroom Lasagna dish!  It is so delicious and also different from your usual lasagna with red tomato sauce.  I came across a Wild Mushroom Lasagna recipe in my Food & Wine magazine (December 2013 issue) and revised it to what I had on hand.  The original recipe calls for wild mushrooms, such as chanterelle, shiitake and oyster mushrooms, fresh lasagna sheets and Taleggio cheese.  Feel free to add those if you want but I just went the simpler route this time with no boil lasagna sheets.  Definitely use lots of mushrooms and cheese for this dish, no skimping allowed!  Enjoy!

 

Mushroom Lasagna

Printable Recipe

Ingredients

2 tablespoons butter, unsalted

2 tablespoons olive oil

3 medium shallots, minced

2 pounds mushrooms, sliced (I used cremini and white mushrooms)

salt

freshly ground black pepper

½ cup dry white wine (I used a chardonnay)

2 cups plus 2 tablespoons heavy cream

1 box (9 ounces) Barilla lasagna sheets (no boiling required) or use fresh lasagna

4 cups of shredded cheese (I used an Italian cheese mixture and gruyere)

Directions

Preheat oven to 350 degrees F.  Lightly butter a 9x13 inch baking sheet.

In a large skillet, over medium-high heat, melt butter in olive oil.

Add shallots and cook for 1 minute.  

Add in mushrooms and season with salt and pepper.  Cook for about 15 to 20 minutes until mushrooms are browned.

Add wine and boil until evaporated, about 1 minute.

Add 2 cups of cream and bring to a boil.  Simmer over medium heat until slightly reduced, about 5 minutes.

Season with additional salt and pepper if needed.

Arrange 4 lasagna sheets in the prepared baking dish.

Top with 1/3 of the mushroom mixture and ¼ of the cheese.

Repeat layering 2 more times and ending with a layer of pasta.

Brush top with remaining 2 tablespoons of cream and add remaining cheese on top.

Cover lasagna with foil and bake for 15 minutes.  Remove foil and bake addition 15 minutes or longer until top is golden.

Cover loosely and allow to rest for 15 minutes before serving.

(Note:  If using fresh lasagna sheets, prepare according to package directions.)

Serves 8.

Sauteed Kale

I have been loving kale lately and have seen it at the farmers market the last few weeks.   This Sautéed Kale is super easy and delicious.  This makes a great side dish to any meal.   I used a young kale, you may notice the leaves are smaller.   You can use any kale that you have.  This took me less than 20 minutes to put together.   I have been so busy this month so something quick is always appreciated.  Enjoy!

Sautéed Kale

Printable Recipe

Ingredients

1 large bunch of kale

2 to 3 tablespoons olive oil

2 to 3 cloves garlic, thinly sliced
1/2 onion, diced

¾ cup chicken stock

salt and pepper

Directions

Chop stems and leaves of kale.

Heat olive oil in a large saucepan over medium-high heat.

Add garlic and onions, cook until softened.  

Over high heat, add stock and kale to saucepan with garlic and onions.  Stir to combine.  Cover and cook for 5 minutes.

Remove cover and cook for additional 10-15 minutes until all the liquid has evaporated.   Stir occasionally.

Season with salt and pepper.

Serves 2 to 4.

Veggie Pizza

I made this veggie pizza with a new pizza dough recipe.  The veggie pizza was awesome and the crust was nice and crisp.  I also loved the basil flavor of the tomato sauce.  In comparing this new pizza dough recipe to the first recipe, its definitely a bit different.  The first pizza dough recipe is more chewy and great for a thicker crust.  I really like the new pizza dough recipe because it seems better for a thin crust pizza.  Both pizza doughs are great for whatever you desire.  I hope you try this veggie pizza or make a pizza with you favorite toppings.  Enjoy!

Veggie Pizza

Printable Recipe

Ingredients

1 batch homemade pizza dough, recipe here or here

½ cup basil tomato sauce, recipe here

½ zucchini, thinly sliced

3 or 4 mini peppers, diced

1 roma tomato, sliced

1 cup mozzarella cheese, shredded

1 bunch fresh basil leaves, thinly sliced (chiffonade)

Directions

Preheat oven to 425 degrees F.

Roll out dough and press down onto a greased baking sheet.

 Spoon basil tomato sauce onto rolled out pizza dough.

Top with vegetables.  Next top pizza with mozzarella cheese.  

Bake for 15-18 minutes, until edges of dough are crisp and cheese is melted.

Sprinkle basil on top of pizza.

Zucchini Squash Cakes

I helped my friend make zucchini cakes for her 1 year old a few days ago and I thought what a great idea.  I decided to make my own adaptation and included yellow squash too.  These zucchini squash cakes were so good!  They would be great as an appetizer, a side dish or as a vegetarian meal.  I made them for dinner tonight and served them over my mashed red potatoes.  These zucchini squash cakes are just simple, delicious and healthy.  Enjoy!

Zucchini Squash Cakes

Printable Recipe

Ingredients

1 zucchini

1 yellow squash

½ cup panko (Japanese breadcrumbs)

¼ cup parmesan cheese, grated

1 egg

1 teaspoon Italian seasoning

1 teaspoon garlic, granulated (or powder)

½ teaspoon Mrs. Dash seasoning (optional)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

Directions

Grate zucchini and yellow squash.  Squeeze between paper towels to remove excess moisture.

In a bowl, combine grated zucchini and squash, panko, parmesan, egg, Italian seasoning, Mrs. Dash seasoning, salt and black pepper. (I used a fork to combine everything.)  Shape zucchini squash mixture into 2 inch sized patties.

In a nonstick pan, over medium heat, add in 1 tablespoon olive oil.  

Cook zucchini squash cakes for 4 to 5 minutes per side or until lightly browned.  Add more olive oil if needed.  

Makes about 8 zucchini squash cakes.

Zucchini squash cakes served over red mashed potatoes...mmmm!

Peanut Sesame Noodles

I have made peanut noodles and sesame noodles, so now I have finally made peanut sesame noodles!  I adapted this peanut sesame noodles recipe from Rachel Ray's sesame noodle recipe.  This is another great summer time recipe since you could serve this warm, at room temperature, or cold.  It tastes great either way and I know because I have tried it all.  Also if you don't have agave, you could substitute 2 - 3 teaspoons white sugar instead or leave it completely out if you prefer a more salty taste.  I love the simplicity of this dish and it is great as a side dish or for a quick meal.  Enjoy!

Peanut Sesame Noodles

Printable Recipe

Ingredients

1 tablespoon peanut butter

2 tablespoons soy sauce

1 tablespoon vegetable oil

1 tablespoon toasted sesame oil

1 – 2 teaspoons agave nectar

¼ teaspoon cayenne pepper

½ pound thin spaghetti

1 tablespoon sesame seeds (roasted)

1 scallion, chopped

Directions

Cook spaghetti according to package directions.  Drain well.

In a small bowl, whisk together peanut butter, soy sauce, vegetable oil, sesame oil, agave and cayenne pepper. 

Add noodles and toss to coat.  Sprinkle with sesame seeds and chopped scallion.

Great served at room temperature, cold or warmed.

Serves 4.  

Baked Yellow Squash with Tomato

Summer time means an abundance of fresh squash in gardens!  I got some yellow straightneck squash from my friend's garden and I adapted this recipe from The Kitchn's Baked Summer Squash recipe.  You could use whatever summer squash you have, such as:   zucchini, pattypan squash (white squash), or yellow squash (crookneck and/or straight).  I added tomatoes to my baked yellow squash just because I had some and I like fresh tomatoes.  This baked yellow squash recipe with tomato is wonderful with the crisp bread crumb topping.  This dish is fresh tasting and a great summer time side dish.  Enjoy!

   
Baked Yellow Squash with Tomato

Printable Recipe

Ingredients

2 pounds yellow squash, sliced (I used 3 small squashes.)

¼ cup olive oil

½ cup bread crumbs (I used ¼ panko and ¼ italian bread crumbs.)

½ cup parmesan cheese

3 small tomatoes, sliced (optional)

½ teaspoon salt

½ teaspoon pepper

¼ cup chopped fresh basil (optional)

Directions

Preheat oven to 350 degrees F.

Lightly grease an 8x8 inch baking dish.

Remove stem ends of squash and slice in ¼ inch thick rounds.  Toss with olive oil.

Slice tomatoes and set aside.

In a small bowl, combine bread crumbs, parmesan cheese, salt, and pepper.

Arrange half the squash rounds in bottom of baking dish.   Layer tomato slices over squash.  Sprinkle with half the bread crumb mixture.

Arrange remaining squash rounds on top and sprinkle with remaining bread crumb mixture.

Cover baking dish with foil.  Bake for 30 minutes. 

Remove foil and bake an additional 5 to 10 minutes, until top bread crumb layer is lightly browned.

Top with chopped fresh basil and serve.

Serves 6.